Sausage: Difference between revisions
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(Created page with "== Quick Reference == {| class="wikitable" |+ !Storage |0°F +/- 10°F |Walk-in cooler |- !Cooking time |7 minutes | |- !Duty time (turn) |28 minutes | |- !Cook more time |53 minutes | |} === Holding Time === * 60 minutes in the MPHC === Temperatures === {| class="wikitable" |+ !Cooking Temp | * 325°F AccuTemp * 350°F All other grills |- !Minimum Internal Cooking Temp |155°F |- !Quality Serving Temp |150°F to 160°F |} === Portioning === {| class="wikitable" !Liq...") |
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== Quick Reference == | == Quick Reference == | ||
{| class="wikitable" | {| class="wikitable" | ||
!Product | |||
!Receiving | |||
!Storage | !Storage | ||
!Cook Time | |||
!Duty Time | |||
!Grill Temp | |||
!Minimum Internal Cooking Temp | |||
!Quality Serving Temp | |||
!Hold Time | |||
|- | |- | ||
|Sausage | |||
|Freezer | |||
|Freezer | |||
|7 minutes | |7 minutes | ||
| | |3 1/2 minutes | ||
| | |AccuTemp: 325°F | ||
All other grills: 350°F | |||
|155°F | |||
| | |150°F - 160°F | ||
|- | |1 hour | ||
| | |||
|} | |} | ||
Cook more time: 53 minutes | |||
Q.A. Standard: Sausage patties should be well-formed and should not stick together. Misshapen patties are a sign of thawing and re-freezing and ''should not'' be accepted. The juices of cooked patties should run clear and there should not be any pink in the middle. | |||
== Tools Needed == | |||
* Red perforated meat spatula | |||
* Red tongs | |||
* MPHC pan | |||
* Solid lid for pan | |||
* Biscuit splitter | |||
* Grill scraper | |||
== Work Safe == | |||
* Always wear Food-Mitt gloves when handling raw meat | |||
* Wash hands immediately after handling raw sausage | |||
* Use caution when scraping the grill after cooking sausage to prevent splashing. The grease is extremely hot. | |||
* Never handle cooked sausage patties with your hands, always use red tongs | |||
== | == Preparing and Holding == | ||
* | * COMMUNICATE WITH THE BACKLINE COORDINATOR FOR AMOUNT OF PRODUCT TO COOK | ||
* '''COMMUNICATE WITH THE BACKLINE COORDINATOR FOR AMOUNT OF PRODUCT TO COOK''' | |||
* Always use two Food-Mitt gloves when handling raw meat | |||
* Remove needed number of sausage patties from the freezer and lay on a clean section of the grill | |||
* Lay sausage patties in a row, starting at the front of the grill and working toward the back | |||
* Remove the Food-Mitt gloves by shaking them off your hands into a garbage can. Ensure you do not touch the gloves. | |||
* Press the 7-minute timer | |||
* When the duty time (turn) sounds after 3 1/2 minutes, begin turning the sausage patties, two at a time. Work from front to back. | |||
* When the final timer sounds, check the patties to make sure they are done. Pierce the center of a patty with the corner of the red perforated meat spatula. Juices should run clear, and there should be no pink. | |||
* Bring the appropriate warming pan to the grill to prevent meat juices from dripping on the floor | |||
* Shingle the sausage patties on the red perforated meat spatula. Tilt the spatula with the patties against the side splashguard to drain. | |||
* Shingle the patties along the bottom of the warming pan. Never stack the patties. The maximum number of sausage patties in one warming pan is 24. | |||
* Place the warming pan in the appropriate slot of the product holding cabinet. Set 60 minute hold time. | |||
=== | == Cooling == | ||
* When the 60-minute holding time has expired, any sausage patties remaining should be placed in the cooler in a plastic bag. These sausage patties may be held for one day for use in sausage gravy. | |||
* Mark the discard date for the sausage patties on the plastic bag | |||
* To determine the hold time, you will add 1 day from the day it expires. | |||
* | ** EXAMPLE: Day in cooler + 1 additional day = Discard Date | ||
* | ** Cooler on 1<sup>st</sup> + 2nd = Discard on the 2<sup>nd</sup> (End of Breakfast) | ||
* Any sausage placed in the cooler should be cooled to 70°F within 2 hours and from 70°F to 41°F or lower in an additional 4 hours for a total cooling time of six hours. | |||
* Place sausage on a shelf towards the back of cooler (away from door) | |||
== Serving == | |||
=== Sausage Biscuit === | |||
* Sausage patties placed on a biscuit can be held no longer than 20 minutes in the sandwich bin. Discard any sausage biscuits remaining after the 20-minute hold time into the waste container. | |||
* Use a QA tag to designate the discard time for biscuits placed in the sandwich bin | |||
* Pull down sausage biscuit wrap | |||
* Split biscuit in half using a biscuit splitter | |||
* Using red tongs, place a sausage patty on the heel of a split biscuit | |||
* Place biscuit crown on top of sausage patty | |||
* Wrap the sausage biscuit using the square wrapping procedures | |||
=== Breakfast Plates === | |||
* Place 2 sausage patties to the side of the eggs in the large compartment of a 3-compartment plate or 3-compartment clamshell container | |||
=== Side Order === | |||
* ''Dine in'' – Place 2 sausage patties in a lined 3 lb. food tray with a plastic fork and knife | |||
* ''Dine out'' – Place 2 sausage patties in a lined 3 lb. food tray. Place in a 6 lb. bag with the logo facing up with a plastic fork and knife | |||
== Close of Breakfast == | |||
* Serve all customers | |||
* Scrape grill using the grill scraper | |||
* Empty the grease tray | |||
* Store any sausage patties remaining at the close of breakfast in the cooler in a plastic bag. These sausage patties may be held for one day for use in sausage gravy. | |||
* Mark the discard date for the sausage patties by adding one day to the day prepared and writing that date on the plastic bag | |||
* Any sausage placed in the cooler should be cooled to 70°F within 2 hours and from 70°F to 41°F or lower in an additional 4 hours for a total cooling time of six hours. | |||
* Place sausage on a shelf towards the back of cooler (away from door) | |||
* Discard any sausage patties remaining at the close of breakfast on the discard date. | |||
* Wash, rinse, sanitize warming pans, lids, perforated meat spatula, and tongs and allow to air dry | |||
* Wipe down all work surfaces with a towel and sanitizing solution | |||